Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 In college, I was required to take a Microbiology course for my major and one of the lab assignments was to make yogurt. I was already vegan at that point, and objected to using dairy milk, so my TA allowed me to use soy milk, as long as I got similar result as the rest of the class. Anyway, to answer your question, yogurt (dairy or nondairy) is a cultured product, which is created through microbial fermentation. If you don't want to include fermented products in your diet, I may have a solution for you. I went to a raw vegan class the other day and the topic was raw vegan yogurt parfait. How do you do that?? I was wondering that myself. Technically, it wasn't yogurt, because you need the bacteria in order to be yogurt. But the fact that it TASTED like yogurt was good enough for me. Plus it's raw and made from whole foods, so it's pretty darn healthy. I know coconut isn't exactly low fat, but there is no added fat like oil or margarine to the following recipe, so I think that this is allowed in this forum. (Besides, your body needs some fat in order to function properly (neurons & such.)You will need a few things, such as a blender, a food processor, and a food dehydrator. If you don't have a dehydrator, you can use your oven, provided it can be set at under 114 F. I don't have a dehydrator, so I will have to use an oven. Mine doesn't go that low, but if you don't care if it goes that low or not, use whatever temperature you want (you don't need it for the basic yogurt anyway, but if you want to make the parfait topping, you do).So for the basic vanilla "yogurt", for each serving, you will need:the meat of 1 baby coconut juice of 1 limehalf a vanilla bean (or vanilla extract, 1-2 tsp)agave nectar, to tastewater from coconut, add as necessaryOpen up your baby coconut with a big, strong knife, by cutting a square at the top. It should come off easily. Pour off the water into a container and reserve. Scoop out the coconut meat and place in a blender. Add remaining ingredients. Whirl all this together in a blender. If needed, add reserved coconut water to desired consistency. Once blended, refrigerate to solidify further (you can eat it right away too if t is already the consistency you desire).For other flavors of yogurt, you can add them to this basic recipe. As a kid, my dad's favorite was Mandarin Orange that Yoplait made. They stopped making it, but now, with this really easy recipe, he can have it again (adding orange marmalade maybe? This would of course not make it completely raw anymore, but he's not a raw vegan, so it would be fine with him, as long as it tastes like he remembers, that's all he would care about).For Parfait:Pecan Crumble2 c raw pecans1/4 c agave nectarpinch of saltPulse all ingredients in a food processor until crumbly. Dehydrate at 105 F until crunchy (or put in your oven at the lowest temperature it will go, and bake until crunchy)Layer crumble, fruit of choice and yogurt in a pretty dish (or whatever you have) and enjoy!Janet Coe Hammond <janetcoe wrote: Does any know if when "they" say that fermented soy products are "safe" from some of the issues of soy. is soy yogurt considered fermented? References would be ideal. many thanks!! Janet - Sparrow R Jones Tuesday, March 18, 2008 2:12 PM Re: Report at doctor's On 3/17/08, nlfraley35 <nlfraley35 > wrote:>> I found out that my cholesterol is 14 points lower. I told the doctor> that I had gotten strict just in the last two months or so. He wasn't> too pleased with the tests, but I told him no additional drugs. I take> two for high blood pressure.> I was surprised it wasn't lower, but slow progress is better than none!!That's excellent news!As for it going lower, give it time. In the meantime, double-checkyour diet for added oils and fats that could be holding back theprogress, including fat grams in any packaged foods. And, if possible,consider increasing your physical activity since that helps to raiseHDL.Keep on keeping on with the low-fat vegan eating! Here's to your health!Sparrow Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 Thanks for your input, Jenn. According to some people, its the fermentation that makes soy a safer product, and "they" recommend avoiding soy that is not fermented. You seem to think that soy yogurt is fermented. It is not on either list (but I've seen tofu on either list depending on the source. http://articles.mercola.com/sites/articles/archive/2004/08/04/fermented-soy.aspx Janet - Jenn Wednesday, March 19, 2008 10:43 AM Re: vegan yogurt + recipe In college, I was required to take a Microbiology course for my major and one of the lab assignments was to make yogurt. I was already vegan at that point, and objected to using dairy milk, so my TA allowed me to use soy milk, as long as I got similar result as the rest of the class. Anyway, to answer your question, yogurt (dairy or nondairy) is a cultured product, which is created through microbial fermentation. If you don't want to include fermented products in your diet, I may have a solution for you.I went to a raw vegan class the other day and the topic was raw vegan yogurt parfait. How do you do that?? I was wondering that myself. Technically, it wasn't yogurt, because you need the bacteria in order to be yogurt. But the fact that it TASTED like yogurt was good enough for me. Plus it's raw and made from whole foods, so it's pretty darn healthy. I know coconut isn't exactly low fat, but there is no added fat like oil or margarine to the following recipe, so I think that this is allowed in this forum. (Besides, your body needs some fat in order to function properly (neurons & such.)You will need a few things, such as a blender, a food processor, and a food dehydrator. If you don't have a dehydrator, you can use your oven, provided it can be set at under 114 F. I don't have a dehydrator, so I will have to use an oven. Mine doesn't go that low, but if you don't care if it goes that low or not, use whatever temperature you want (you don't need it for the basic yogurt anyway, but if you want to make the parfait topping, you do).So for the basic vanilla "yogurt", for each serving, you will need:the meat of 1 baby coconut juice of 1 limehalf a vanilla bean (or vanilla extract, 1-2 tsp)agave nectar, to tastewater from coconut, add as necessaryOpen up your baby coconut with a big, strong knife, by cutting a square at the top. It should come off easily. Pour off the water into a container and reserve. Scoop out the coconut meat and place in a blender. Add remaining ingredients. Whirl all this together in a blender. If needed, add reserved coconut water to desired consistency. Once blended, refrigerate to solidify further (you can eat it right away too if t is already the consistency you desire).For other flavors of yogurt, you can add them to this basic recipe. As a kid, my dad's favorite was Mandarin Orange that Yoplait made. They stopped making it, but now, with this really easy recipe, he can have it again (adding orange marmalade maybe? This would of course not make it completely raw anymore, but he's not a raw vegan, so it would be fine with him, as long as it tastes like he remembers, that's all he would care about).For Parfait:Pecan Crumble2 c raw pecans1/4 c agave nectarpinch of saltPulse all ingredients in a food processor until crumbly. Dehydrate at 105 F until crunchy (or put in your oven at the lowest temperature it will go, and bake until crunchy)Layer crumble, fruit of choice and yogurt in a pretty dish (or whatever you have) and enjoy!Janet Coe Hammond <janetcoe (AT) cox (DOT) net> wrote: Does any know if when "they" say that fermented soy products are "safe" from some of the issues of soy. is soy yogurt considered fermented? References would be ideal. many thanks!! Janet - Sparrow R Jones Tuesday, March 18, 2008 2:12 PM Re: Report at doctor's On 3/17/08, nlfraley35 <nlfraley35 > wrote:>> I found out that my cholesterol is 14 points lower. I told the doctor> that I had gotten strict just in the last two months or so. He wasn't> too pleased with the tests, but I told him no additional drugs. I take> two for high blood pressure.> I was surprised it wasn't lower, but slow progress is better than none!!That's excellent news!As for it going lower, give it time. In the meantime, double-checkyour diet for added oils and fats that could be holding back theprogress, including fat grams in any packaged foods. And, if possible,consider increasing your physical activity since that helps to raiseHDL.Keep on keeping on with the low-fat vegan eating! Here's to your health!Sparrow Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2008 Report Share Posted March 19, 2008 PS Jenn, I still would like to try the recipe you included, but how does one recognize a "baby" coconut when one sees it?? Does it come with an extra nappy or something?? - Jenn Wednesday, March 19, 2008 10:43 AM Re: vegan yogurt + recipe In college, I was required to take a Microbiology course for my major and one of the lab assignments was to make yogurt. I was already vegan at that point, and objected to using dairy milk, so my TA allowed me to use soy milk, as long as I got similar result as the rest of the class. Anyway, to answer your question, yogurt (dairy or nondairy) is a cultured product, which is created through microbial fermentation. If you don't want to include fermented products in your diet, I may have a solution for you.I went to a raw vegan class the other day and the topic was raw vegan yogurt parfait. How do you do that?? I was wondering that myself. Technically, it wasn't yogurt, because you need the bacteria in order to be yogurt. But the fact that it TASTED like yogurt was good enough for me. Plus it's raw and made from whole foods, so it's pretty darn healthy. I know coconut isn't exactly low fat, but there is no added fat like oil or margarine to the following recipe, so I think that this is allowed in this forum. (Besides, your body needs some fat in order to function properly (neurons & such.)You will need a few things, such as a blender, a food processor, and a food dehydrator. If you don't have a dehydrator, you can use your oven, provided it can be set at under 114 F. I don't have a dehydrator, so I will have to use an oven. Mine doesn't go that low, but if you don't care if it goes that low or not, use whatever temperature you want (you don't need it for the basic yogurt anyway, but if you want to make the parfait topping, you do).So for the basic vanilla "yogurt", for each serving, you will need:the meat of 1 baby coconut juice of 1 limehalf a vanilla bean (or vanilla extract, 1-2 tsp)agave nectar, to tastewater from coconut, add as necessaryOpen up your baby coconut with a big, strong knife, by cutting a square at the top. It should come off easily. Pour off the water into a container and reserve. Scoop out the coconut meat and place in a blender. Add remaining ingredients. Whirl all this together in a blender. If needed, add reserved coconut water to desired consistency. Once blended, refrigerate to solidify further (you can eat it right away too if t is already the consistency you desire).For other flavors of yogurt, you can add them to this basic recipe. As a kid, my dad's favorite was Mandarin Orange that Yoplait made. They stopped making it, but now, with this really easy recipe, he can have it again (adding orange marmalade maybe? This would of course not make it completely raw anymore, but he's not a raw vegan, so it would be fine with him, as long as it tastes like he remembers, that's all he would care about).For Parfait:Pecan Crumble2 c raw pecans1/4 c agave nectarpinch of saltPulse all ingredients in a food processor until crumbly. Dehydrate at 105 F until crunchy (or put in your oven at the lowest temperature it will go, and bake until crunchy)Layer crumble, fruit of choice and yogurt in a pretty dish (or whatever you have) and enjoy!Janet Coe Hammond <janetcoe (AT) cox (DOT) net> wrote: Does any know if when "they" say that fermented soy products are "safe" from some of the issues of soy. is soy yogurt considered fermented? References would be ideal. many thanks!! Janet - Sparrow R Jones Tuesday, March 18, 2008 2:12 PM Re: Report at doctor's On 3/17/08, nlfraley35 <nlfraley35 > wrote:>> I found out that my cholesterol is 14 points lower. I told the doctor> that I had gotten strict just in the last two months or so. He wasn't> too pleased with the tests, but I told him no additional drugs. I take> two for high blood pressure.> I was surprised it wasn't lower, but slow progress is better than none!!That's excellent news!As for it going lower, give it time. In the meantime, double-checkyour diet for added oils and fats that could be holding back theprogress, including fat grams in any packaged foods. And, if possible,consider increasing your physical activity since that helps to raiseHDL.Keep on keeping on with the low-fat vegan eating! Here's to your health!Sparrow Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.